One Bowl Chocolate Brownies (or Brownie Cookies)

Technically, this recipe is to make Brownie Cookies, but I like to make a whole pan of brownies. I love an ooey gooey brownie, ya know, the inside part of the pan of brownies. I do not want the crisper outside pieces, no siree.

This recipe is my mom’s and the name “One Bowl” makes me chuckle because I have always made “one bowl” brownies because I love box mix brownies and, up until recent times, was quite content to make those when I wanted to make brownies. Why reinvent the wheel?

But I am working on a large project of testing recipes and gathering a collection of my “go-to” homemade foods because now that my last child is growing and I can put more energy into my cooking/baking hobby, I find it frustrating to need a basic food recipe when I need to make something and then not like the result. Ya know, cakes, cookies, brownies, gravy, meatloaf, mac and cheese etc. The kitchen staples.

So, I am on a brownie kick right now because brownies just say, “Super Bowl” to me.

These brownies are moist and delicious. I have tried them with bittersweet chocolate and they have a little too much depth for me so I prefer them with semi-sweet chocolate, but you’re a grownup and can decide for yourself what chocolate makes you happy.

one bowl brownie

(I also tried a family recipe for brownies made with a biscuit mix and was hoping to give you some brownie options in this post, but they were yucky and not “worth the points” so I threw them out. I always cringe to throw out food, for obvious reasons, but in the end, I figure it is better than us eating junk that we do not need. But it still makes me cringe.)

Without further ado, here are some fabulous homemade brownies for your Super Bowl needs, or any other brownie need.

one bowl brownie

We used them as a birthday treat because January is loaded with birthdays in our house and we get tired of cake.

Really, we do.

one bowl brownies


One Bowl Chocolate Brownie (or Brownie Cookies)


  • 6 squares of Bakers Semi-Sweet or Bittersweet baking chocolate (read the instructions on the pkg for how many pieces equals a
  • "square"...mine was more of a rectangle and it was hard not to get hung up on wanting it to look like a "square". Actually, I did get hung up and had to fight the urge to make true squares. It ain't easy being me...)
  • 4 squares of Unsweetened Baking Chocolate - you know the drill...(I did not have squares of baking chocolate so used the conversion on the tub of unsweetened cocoa to make a substitution)
  • 6 tablespoons of butter
  • 1 1/4 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups toasted chopped walnuts (or nut of your preference...keep in mind, you are what you eat)


  • Preheat oven to 325 degrees.
  • Microwave chocolate and butter in large microwave-safe bowl on high 1-2 minutes, until chocolate is melted and smooth. Stir a few times. Note: if you substituted cocoa powder for the unsweetened chocolate, do not microwave. Stir it into the melted chocolate and butter.)
  • Stir in sugar, then eggs and vanilla.
  • Stir in flour, baking powder and salt.
  • Stir in nuts (or add them to the top of the brownies right before baking).
  • For brownie cookies, drop by tablespoonful onto cookie sheet. For pan of brownies, line a square baking pan with foil and spray with non-stick cooking spray.
  • Bake 8-12 minutes for cookies and 20-25 minutes for pan of brownies. Check periodically and do not over-bake. Moist middles are perfectly acceptable in our society, and preferred by many.
  • Cool 5 minutes and then on wire racks.

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